10 Steps To The Perfect Fruitcake
Fruitcake is a holiday must. But if you've never made one or want yours to be perfecto, here are the 10 essential steps you need to know!
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Fruitcakes are like fine wines, cheese and meats. They get better with age, due to tannins released in the dry fruits that need time to develop their flavors and aromas. So the sooner you get started on making your fruitcake, the more time it will have to "ripen," and the better it will be. Four to six weeks stored in a cool, dark place is ideal before you plan to serve it. If you're short on time, however, you can still enjoy it the day that it's made. We recommend making two: one to eat the day of and another to ripen til next month.
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!